A thai chicken recipe from ” The Art of the Larder” by Claire Thomson. In addition to the listed ingredients you will need some or all of the garnishes suggested in the instructions.
GARNISHES
Choose any or all of the below; you want to add texture to the finished noodles:
thinly sliced raw shallot or red onion
sliced spring onion
beansprouts
Thai basil leaves
coriander leaves, roughly chopped
mint leaves, roughly chopped
peanuts or cashew nuts, roughly chopped
limes, cut into wedges
chilli flakes
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GARNISHES
Choose any or all of the below; you want to add texture to the finished noodles:
thinly sliced raw shallot or red onion
sliced spring onion
beansprouts
Thai basil leaves
coriander leaves, roughly chopped
mint leaves, roughly chopped
peanuts or cashew nuts, roughly chopped
limes, cut into wedges
chilli flakes
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Ingredients
- 50 ml vegetable oil
- 4 garlic cloves finely sliced
- 3 tablespoons Thai red curry paste use more if you like it spicy (or less!)
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 4 boneless skinless chicken pieces thinly sliced, (equally, cold leftover roast chicken or pork here will work well enough)
- 200 ml chicken stock
- 1 x 400g tin of coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 200 g rice noodles
Servings:
Instructions
- Put the oil into a medium saucepan over a moderate heat and cook the garlic for about 30 seconds.
- Add the curry paste and the spices and cook for another 30 seconds, giving everything a good stir.
- Add the chicken and stir to coat in the sauce. Add the chicken stock, coconut milk, fish sauce and finally the sugar. Bring to the boil, then lower the heat and simmer uncovered for about 30 minutes. Taste and adjust the seasoning, remembering that the fish sauce should make the sauce salty enough.
- Cook the noodles according to the packet directions, then drain and divide them between the bowls. Top with the sauce and serve immediately with garnishes ( see below)
- To garnish use any or all of the below; you want to add texture to the finished noodles: thinly sliced raw shallot or red onion,sliced spring onion,beansprouts,Thai basil leaves,coriander leaves (roughly chopped),mint leaves( roughly chopped), peanuts or cashew nuts(roughly chopped) ,limes ( cut into wedges),chilli flakes
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